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Cake (pumpkin cheesecake) | Transcription of recipe by syun cooking

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syun cooking

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Ingredients

Cream cheese : 100g
砂糖 : 30g
生クリーム : 100g
カボチャ : 1個

Time required

15minutes

Procedure

1) prepare the pumpkin 00:12
Wrap the pumpkin in plastic wrap.
Heat in a 500W microwave for 5 minutes.
Remove the plastic wrap and let it cool.
Cut off the stem part of the pumpkin.
Remove seeds with a spoon.
Scrape off the pulp, leaving 1 cm wide from the skin, and make a container.
2) Prep the cream cheese 02:10
Put cream cheese in a bowl.
Knead with a rubber spatula to soften.
3) whip fresh cream 02:52
Put fresh cream and sugar in a bowl and whisk with a whisk until peaks form.
4) 生地を作る 03:26
2にカボチャの果肉を入れ、ゴムベラでムラが無いように混ぜる。
3を2回に分けて入れ、その都度混ぜる。
5) 冷やす 04:42
カボチャで作った容器に4を入れる。
ゴムベラで生地の表面を揺らして整える。
冷蔵庫で3時間以上冷やす。
6) 仕上げる 05:08
5をお好みの大きさに切り分けて完成。

Point

・A pumpkin cheesecake recipe that can be made with 4 ingredients.
・Can be made without using an oven.
・Egg is not used.
・I use small pumpkins.
・In step 1, be careful not to burn yourself when removing the wrap.
・If there are hard parts or fibers in the pulp, remove them by straining.
・Return the cream cheese to room temperature in advance to soften it.
・If the cream cheese is hard, heat it in a 500W microwave for 30 seconds.
・You can use a hand mixer when whipping the cream.
・Chilling time in the refrigerator for more than 3 hours is not included in the required time.